Salmon & Citrus

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  • 1.5 (about 2-3 fillets) pounds of Wild Salmon
  • 1 large Cara Cara orange ↴
    • Use 1/2 of your orange for a topping & the other half used for 2 Tbsp of freshly squeezed juice.
  • 1/4 cup of sliced red onions
  • 4-6 Thyme sprigs
  • 1 Tsp of garlic powder
  • 1/2 Tsp of onion powder
  • Salt & Pepper to season & taste
  • Cooking Spray
  • 2 Tbsp of EVOO or Coconut Oil (melted)

Step 1 

Preheat oven to 400 degrees F

Step 2

Line a shallow baking pan with aluminum foil or parchment paper and spray some cooking spray where your fish will be placed. Sprinkle some salt & pepper too on that area. 

Step 3

Pat dry each salmon fillet and place them skin-side down on foil, again season with salt & pepper

Step 4 

Spread this mixture over and around your salmon:

  1. red onion slices
  2. thyme springs
  3. garlic powder
  4. onion powder 
  5. 2 Tbsp of EVOO or Coconut oil (melted)
  6. 2 Tbsp of freshly squeezed orange juice, (save extra juice if needed)

Step 5

Then, top each salmon fillet with a thick Cara Cara orange slice. Top with thyme sprigs

Step 6

Bake in a 400 degree preheated oven for 15-20 minutes, or just until your salmon flakes easily with a fork.

Step 7

Remove the baking sheet from the oven. Loosely cover your salmon with some aluminum foil for about 5 minutes to let your protein rest and lock in its juices.

Step 8

Carefully remove salmon from foil, separating the salmon from the skin and dark meat (optional) which will probably remain stuck to the foil (mine always is). Place the salmon, onions & orange wedges onto a serving dish. Drizzle your extra orange juice over cooked fillets and serve along side a salad or a healthy grain. Enjoy!